CN116370590A - Production process and detection method of ginseng-poria cocos stomach-nourishing beverage - Google Patents
Production process and detection method of ginseng-poria cocos stomach-nourishing beverage Download PDFInfo
- Publication number
- CN116370590A CN116370590A CN202310407838.1A CN202310407838A CN116370590A CN 116370590 A CN116370590 A CN 116370590A CN 202310407838 A CN202310407838 A CN 202310407838A CN 116370590 A CN116370590 A CN 116370590A
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- Prior art keywords
- parts
- ginseng
- stomach
- poria cocos
- nourishing beverage
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Classifications
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Abstract
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps: s1: mixing Poria, ginseng radix, rhizoma Dioscoreae, coicis semen, semen Nelumbinis, semen lablab album, fructus Amomi, radix Platycodi, glycyrrhrizae radix, and pericarpium Citri Tangerinae, pulverizing, and sieving; s2: adding water and complex enzyme, performing enzymolysis, boiling the extractive solution, inactivating enzyme, and filtering to obtain filtrate and residue; s3: adding ethanol into the filter residue, soaking, percolating, and collecting percolate; s4: mixing the filtrate obtained in the step S2 with the percolate obtained in the step S3, concentrating, and bottling to obtain the ginseng, poria cocos and stomach nourishing beverage. The application combines the enzymolysis reaction of the compound enzyme and the percolation method, so that the effective components of the traditional Chinese medicine are more completely leached, and the effect of extracting the components is better than that of singly using one method; the application removes bighead atractylodes rhizome and increases dried orange peel on the basis of original Fang Can poria cocos and bighead atractylodes rhizome powder, so that the bitter taste is reduced, and the taste of the ginseng poria cocos stomach-nourishing drink is improved; the ginseng-poria cocos stomach-nourishing drink has the advantages of high active ingredients, convenience in carrying, good taste and non-bitter taste.
Description
Technical Field
The application belongs to the field of traditional Chinese medicine health tea manufacturing, and in particular relates to a production process and a detection method of ginseng, poria cocos and stomach nourishing beverage.
Background
Fast-paced life and high-pressure work, which results in irregular work and rest, unbalanced diet, excessive intake of high-salt, high-oil and high-fat food, high mental stress and long-time sitting. The traditional Chinese medicine considers that the spleen is injured by anxiety, tension, anxiety and the like can damage the spleen and the stomach. The spleen governs transportation and transformation, governs muscles, and is deficient in sedentary movement, overstrain, weakened in gastrointestinal movement, and dysfunction in digestion and absorption of food, resulting in inappetence, postprandial abdominal distension, belch, constipation, etc., and increased stomach discomfort symptoms. The aged has reduced body functions and aged organs, and the stomach of many people is often uncomfortable, thus seriously affecting the body health of people.
The ginseng, poria cocos and bighead atractylodes rhizome powder comes from 'Taiping Huimin He Ji Fang', and mainly consists of ginseng, poria cocos, bighead atractylodes rhizome, white hyacinth bean, chinese yam, licorice root, lotus seed, platycodon grandiflorum, fructus amomi and coix seed. Has effects of invigorating spleen, invigorating qi, regulating stomach function, and eliminating dampness, and can be used for treating spleen and stomach weakness, anorexia, excessive disturbance, dysphagia, palpitation, asthma, emesis, diarrhea, typhoid fever, and cough. In the formula, ginseng, bighead atractylodes rhizome, poria cocos and liquorice are used for tonifying qi and strengthening spleen, chinese yam, white hyacinth bean and lotus seed are used for tonifying spleen and excreting dampness, coix seed is used for excreting dampness and clearing heat, strengthening spleen and tonifying stomach, fructus amomi is used for activating spleen and platycodon grandiflorum to ascend and ascend, and meanwhile, the formula has the functions of ventilating lung and regulating water passage, so that the water metabolism is recovered to be normal, and the whole formula for achieving water dampness is used for tonifying spleen and replenishing qi and harmonizing stomach and excreting dampness. Modern medical researches have found that the Shenling Baizhu powder has the functions of relieving diarrhea, easing pain, repairing gastrointestinal mucosa, regulating gastrointestinal movement in two directions, regulating intestinal flora balance and enhancing immunity.
However, classical ancient Fang Can poria cocos and bighead atractylodes rhizome powder is not easy to dissolve in water, suspension is formed after brewing, and the powder is bitter and astringent in taste as if being taken as sand, and no stomach nourishing beverage which is good in taste, not bitter in taste and high in active ingredient content and convenient to carry is available on the market.
Disclosure of Invention
In order to solve the problems, the application provides the ginseng, poria cocos and poria cocos stomach nourishing beverage which is high in active ingredients, convenient to carry, good in taste and not bitter in taste.
The invention is realized by adopting the following technical scheme:
a production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing Poria, ginseng radix, rhizoma Dioscoreae, coicis semen, semen Nelumbinis, semen lablab album, fructus Amomi, radix Platycodi, glycyrrhrizae radix, and pericarpium Citri Tangerinae, pulverizing, and sieving;
s2: adding water and complex enzyme, performing enzymolysis, boiling the extractive solution, inactivating enzyme, and filtering to obtain filtrate and residue;
s3: adding ethanol into the filter residue, soaking, percolating, and collecting percolate;
s4: mixing the filtrate obtained in the step S2 with the percolate obtained in the step S3, concentrating, and bottling to obtain the ginseng, poria cocos and stomach nourishing beverage.
Preferably, the amount of the complex enzyme added in step S2 is 1-3% by weight of the raw material.
Preferably, the complex enzyme comprises a cellulase, a pectinase, an amylase, a beta-glucanase, a protease, a xylanase and a non-amylopolysaccharase.
Preferably, the mass parts of the complex enzyme are as follows: 20-40 parts of cellulase, 15-35 parts of pectase, 10-20 parts of amylase, 8-18 parts of protease, 5-15 parts of xylanase, 5-10 parts of non-starch polysaccharase and 1-5 parts of beta-glucanase.
Preferably, the mass percentage of the complex enzyme is as follows: 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase.
Preferably, the temperature of the enzymolysis reaction in the step S2 is 50 ℃, and the reaction time is 60-180min.
Preferably, ten times the weight of ethanol with the concentration of 60% -95% is added into the raw materials in the step S3, and the raw materials are soaked for 12-48 hours.
Preferably, the percolation rate in step S3 is 1-5 mL/kg.min-1.
Preferably, in step S4, the concentration is performed for boiling for 30-120min.
Preferably, the Chinese medicinal composition comprises, by mass, 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seeds, 11 parts of lotus seeds, 11 parts of white hyacinth beans, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel.
The application can bring the following beneficial effects:
1. the enzymolysis reaction is carried out by adopting the compound enzyme, so that the effective components of the traditional Chinese medicine can be extracted more fully;
2. the application adopts the percolation method, so that the inside and outside of the cells of the medicinal material can continuously maintain higher concentration difference, is a dynamic process and is equivalent to numerous times of impregnation, and has the advantages of complete leaching of the effective components, high solvent utilization rate and less impurity in the leaching solution;
3. the application combines the enzymolysis reaction of the compound enzyme and the percolation method, so that the effective components of the traditional Chinese medicine are more completely leached, and the effect of extracting the components is better than that of singly using one method;
4. the application removes bighead atractylodes rhizome and increases dried orange peel on the basis of original Fang Can poria cocos and bighead atractylodes rhizome powder, so that the bitter taste is reduced, and the taste of the ginseng poria cocos stomach-nourishing drink is improved;
5. the ginseng-poria cocos stomach-nourishing drink has the advantages of high active ingredients, convenience in carrying, good taste and non-bitter taste.
Detailed Description
Example 1
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 2
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising 20 parts of cellulase, 35 parts of pectase, 10 parts of amylase, 18 parts of protease, 5 parts of xylanase, 10 parts of non-starch polysaccharase and 1 part of beta-glucanase) by weight of the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme after the reaction, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 3
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (40 parts of cellulase, 15 parts of pectase, 20 parts of amylase, 8 parts of protease, 15 parts of xylanase', 5 parts of non-starch polysaccharase and 5 parts of beta-glucanase) into the raw materials by weight, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme after the reaction, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 4
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 25 parts of cellulase, 23 parts of pectase, 18 parts of amylase, 12 parts of protease, 12 parts of xylanase', 6 parts of non-starch polysaccharase and 4 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 5
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 1% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 6
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 3% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the mixture, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 7
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 60min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding ethanol with the concentration of 95% and ten times of the weight of the raw materials into the filter residue, soaking for 12 hours, percolating at the speed of 1 mL/kg.min < -1 >, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 120min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Example 8
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 180min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding ethanol with the concentration of 60% and ten times of the weight of the raw materials into the filter residue, soaking for 48 hours, percolating at the speed of 5 mL/kg.min < -1 >, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 60min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Comparative example 1
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum and 6 parts of liquorice, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Comparative example 2
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase and 7 parts of non-starch polysaccharase) by weight of the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extracting solution to inactivate enzyme after the reaction, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Comparative example 3
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Comparative example 4
A production process of a ginseng-poria stomach-nourishing beverage comprises the following steps:
s1: mixing 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel, crushing the mixture into 250 meshes, and sieving the mixture;
s2: adding water, adding 2% of compound enzyme (comprising, by weight, 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase) into the raw materials, performing enzymolysis reaction at 50 ℃ for 120min, boiling the extract to inactivate enzyme, and filtering to obtain filtrate and filter residues;
s3: adding 90% ethanol with ten times the weight of the raw materials into the filter residue, soaking for 36h, percolating at a speed of 3 mL/kg.min-1, and collecting percolate;
s4: mixing the filtrate obtained in step S2 with the percolate obtained in step S3, boiling, evaporating, concentrating for 100min, and bottling to obtain Ginseng radix, poria and stomach nourishing beverage.
Effect detection and sensory evaluation of examples 1-8 and comparative examples 1-4
60 men with stomach discomfort and 60 women with stomach discomfort were selected, aged 30-50, equally divided into 12 groups of 6 men and 6 women each, and the drinks of examples 1-8 and comparative examples 1-4 were taken daily for 1 month, and the symptom experience and evaluation of each experimenter were recorded.
Counting the voting condition of each experimenter on symptom relief after taking
From the above voting results, it is understood that example 1 had the best effect of reducing abdominal distension, appetite enhancement and eructation on the experimenters, and all experimenters had voted;
the analysis of the data in examples 1 and 2,3, and 4 shows that when the composition of the complex enzyme is: 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase, wherein the abdominal distension of the experimenter is relieved, and the appetite enhancement and eructation relieving effects are the best;
the data analysis of examples 1 and 5 and 6 shows that the abdominal distension of the experimenters is relieved, and the appetite enhancement and eructation relieving effects are the best when the addition amount of the complex enzyme is 2%;
the data analysis of the embodiment 1 and the embodiment 7 and 8 show that the appetite enhancement and eructation reduction effect is the best for the experimenters only when the enzymolysis reaction time is 120min, the ethanol concentration is 90%, the soaking time is 36h, the percolation speed is 3 mL/kg.min < -1 >, and the evaporation concentration time is 100 min;
analysis of the data in example 1 and comparative example 1 revealed that if the formulation lacks pericarpium Citri Tangerinae, the effect of relieving abdominal distention, stimulating appetite and relieving belch is inferior to that of the formulation with pericarpium Citri Tangerinae;
the analysis of the data in example 1 and comparative examples 2,3, and 4 shows that if any one of the enzymes (e.g., xylanase, non-amylase, beta-glucanase) is absent from the complex enzyme, the abdominal distention is reduced, and the appetite and eructation reducing effects are not ideal.
Each experimenter scores from three aspects of smell, look and feel and mouthfeel, the score range is 1-10 points, and the average value is obtained.
| Mouthfeel of the product | Smell of | Viewing and feel | Average value of | |
| Example 1 | 10 | 10 | 10 | 10 |
| Example 2 | 5.69 | 5.87 | 5.77 | 5.78 |
| Example 3 | 5.89 | 5.71 | 5.66 | 5.75 |
| Example 4 | 5.69 | 5.82 | 5.70 | 5.74 |
| Example 5 | 3.75 | 3.54 | 3.81 | 3.7 |
| Example 6 | 3.60 | 3.78 | 3.82 | 3.73 |
| Example 7 | 7.44 | 7.65 | 7.69 | 7.59 |
| Example 8 | 7.96 | 7.22 | 7.38 | 7.52 |
| Comparative example 1 | 0.84 | 0.72 | 0.95 | 0.84 |
| Comparative example 2 | 1.45 | 1.39 | 1.57 | 1.47 |
| Comparative example 3 | 1.48 | 1.44 | 1.47 | 1.46 |
| Comparative example 4 | 1.37 | 1.49 | 1.51 | 1.46 |
From the scoring results, the smell, look and feel of example 1 are most popular with the experimenters;
the analysis of the data in examples 1 and 2,3, and 4 shows that when the composition of the complex enzyme is: 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase, wherein the taste and the appearance of the beverage are the best;
the data analysis of examples 1 and 5 and 6 shows that the smell, look and feel and taste of the beverage are best when the addition amount of the complex enzyme is 2%;
the data analysis of the embodiment 1 and the embodiment 7 and 8 show that the smell, the appearance and the taste of the beverage are the best only when the enzymolysis reaction time is 120min, the concentration of the added ethanol is 90%, the soaking time is 36h, the percolation speed is 3 mL/kg.min < -1 >, and the evaporation concentration time is 100 min;
analysis of the data of example 1 and comparative example 1 shows that if the formula lacks dried orange peel, the smell, look and feel of the beverage are greatly reduced;
analysis of the data in example 1 and comparative examples 2,3, and 4 shows that if any one of the enzymes (e.g., xylanase, non-amylopolysaccharase, beta-glucanase) is absent from the complex enzyme, the taste, appearance and mouthfeel of the beverage are reduced.
Evaluation of active ingredients in examples 1 to 9 and comparative examples 1 to 3
Measuring the content of effective components extracted from Ginseng radix with ginsenoside as index
The measuring method comprises the following steps: high Performance Liquid Chromatography (HPLC), column: island body fluid SPD-20AC18 (4.0 mm. Times.200 mm,5 μm) column with column temperature of 35 ℃; mobile phase: acetonitrile: 0.05% phosphoric acid solution (19:81); the flow rate is 1.2mL/min; the detection wavelength is 203nm; the sample injection amount was 20. Mu.L.
Determining content of effective components extracted from Poria with pachyman as index
The measuring method comprises the following steps: in the phenol-sulfuric acid method, 2mL of a sample solution is taken, 1mL of a 5% phenol solution and 5mL of concentrated sulfuric acid are added, the mixture is uniformly shaken, heated in a water bath for 15min, cooled in a cold water bath for 30min, and the absorbance is measured at a wavelength of 490 nm. The polysaccharide amount was calculated using a standard curve.
Measuring the content of effective components extracted from pericarpium Citri Tangerinae with hesperidin as index
The measuring method comprises the following steps: high Performance Liquid Chromatography (HPLC), column: ODS C 18 Reversed phase column (4.6 mm. Times.250 mm,5 μm); mobile phase: methanol: water: glacial acetic acid=35:61:4; volume flow rate: 1mL/min; the detection wavelength is 203nm; the sample injection amount was 20. Mu.L.
From the above evaluation results, it was found that the contents of the effective ingredients of ginsenoside, pachyman and hesperidin in example 1 were the highest;
the analysis of the data in examples 1 and 2,3, and 4 shows that when the composition of the complex enzyme is: the contents of the effective components of ginsenoside, pachyman and hesperidin are highest when the parts by weight of the components are 30 parts of cellulase, 25 parts of pectinase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase;
the data analysis of examples 1 and 5 and 6 shows that the content of the effective components ginsenoside, pachyman and hesperidin is highest when the addition amount of the complex enzyme is 2%;
the data analysis of examples 1 and 7 and 8 shows that the content of the effective components of ginsenoside, pachyman and hesperidin is highest only when the enzymolysis reaction time is 120min, the concentration of added ethanol is 90%, the soaking time is 36h, the percolation speed is 3 mL/kg.min < -1 >, and the evaporation concentration time is 100 min;
analysis of the data in example 1 and comparative example 1 shows that if the formula lacks pericarpium Citri Tangerinae, the content of effective constituent ginsenoside and pachyman is reduced;
the data analysis of example 1 and comparative examples 2,3, and 4 shows that if any one of the enzymes (e.g., xylanase, non-amylopolysaccharase, beta-glucanase) is absent from the complex enzyme, the contents of the active ingredients ginsenoside, pachyman, and hesperidin are also reduced.
In this specification, each embodiment is described in a progressive manner, and identical and similar parts of each embodiment are all referred to each other, and each embodiment mainly describes differences from other embodiments. In particular, for system embodiments, since they are substantially similar to method embodiments, the description is relatively simple, as relevant to see a section of the description of method embodiments.
The foregoing is merely exemplary of the present application and is not intended to limit the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc. which are within the spirit and principles of the present application are intended to be included within the scope of the claims of the present application.
Claims (10)
1. The production process of the ginseng-poria stomach-nourishing beverage is characterized by comprising the following steps of:
s1: mixing Poria, ginseng radix, rhizoma Dioscoreae, coicis semen, semen Nelumbinis, semen lablab album, fructus Amomi, radix Platycodi, glycyrrhrizae radix, and pericarpium Citri Tangerinae, pulverizing, and sieving;
s2: adding water and complex enzyme, performing enzymolysis, boiling the extractive solution, inactivating enzyme, and filtering to obtain filtrate and residue;
s3: adding ethanol into the filter residue, soaking, percolating, and collecting percolate;
s4: mixing the filtrate obtained in the step S2 with the percolate obtained in the step S3, concentrating, and bottling to obtain the ginseng, poria cocos and stomach nourishing beverage.
2. The production process of the ginseng, poria cocos and stomach nourishing beverage according to claim 1, wherein the adding amount of the compound enzyme in the step S2 is 1-3% of the weight of the raw materials.
3. The process for producing a ginseng, poria cocos and stomach-nourishing beverage according to claim 2, wherein the complex enzyme comprises cellulase, pectase, amylase, beta-glucanase, protease, xylanase and non-starch polysaccharase.
4. The production process of the ginseng, poria cocos and stomach nourishing beverage according to claim 3, wherein the compound enzyme comprises the following components in parts by mass: 20-40 parts of cellulase, 15-35 parts of pectase, 10-20 parts of amylase, 8-18 parts of protease, 5-15 parts of xylanase, 5-10 parts of non-starch polysaccharase and 1-5 parts of beta-glucanase.
5. The production process of the ginseng, poria cocos and stomach nourishing beverage, which is characterized in that the compound enzyme comprises the following components in percentage by mass: 30 parts of cellulase, 25 parts of pectase, 15 parts of amylase, 11 parts of protease, 10 parts of xylanase, 7 parts of non-starch polysaccharase and 2 parts of beta-glucanase.
6. The process for producing the ginseng, poria cocos and stomach-nourishing beverage according to claim 1, wherein the temperature of the enzymolysis reaction in the step S2 is 50 ℃, and the reaction time is 60-180min.
7. The process for producing the ginseng, poria cocos and stomach-nourishing beverage according to claim 1, wherein ethanol with the concentration of 60% -95% is added ten times the weight of the raw materials in the step S3, and the raw materials are soaked for 12-48 hours.
8. The process for producing the ginseng, poria cocos and stomach-nourishing beverage according to claim 1, wherein the percolation speed in the step S3 is 1-5 mL/kg.min < -1 >.
9. The process for producing the ginseng, poria cocos and stomach-nourishing beverage according to claim 1, wherein the ginseng, poria cocos and stomach-nourishing beverage is concentrated to be boiled for 60-120min in the step S4.
10. The ginseng, poria cocos and stomach nourishing beverage prepared by the production process according to any one of claims 1-9 is characterized by comprising, by mass, 15 parts of poria cocos, 15 parts of ginseng, 11 parts of Chinese yam, 11 parts of coix seed, 11 parts of lotus seed, 11 parts of white hyacinth bean, 8 parts of fructus amomi, 8 parts of platycodon grandiflorum, 6 parts of liquorice and 4 parts of dried orange peel.
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